About the author

Sindhu :

I am an IT Consultant by profession, very passionate about cooking. I like to try and experiment different kinds of food, mostly Indian. I try to look for healthier ways of cooking, to lead a healthy life. I would like to share some of my experiences with you here. Hope you try it at home, and enjoy it.

Pathiri is another famous dish of Malabar. There are varieties of Pathiris, in Kerala, Aripathiri, Chattipathiri to name a few. This version of Pathiri is generally fried in oil. Here I have tried making it in very less oil, lesser than that we use for shallow-frying.

This is my own recipe, and since I have not deep-fried the texture is a little different to the authentic Ney Pathiri. However it is really tasty. Im sure everyone will like it.

Ingredients:

Rice Flour - 2 cups

Water - 3 cups

Salt - as needed

Oil - for spreading

For grinding:

Pearl Onions - 20 (small onions/sambar onions/Cheriya Ulli)

Fennel Seeds - 1 tsp (Perum jeerakam)

Green Chillies - 5

Coconut - 1/2 cup grated

Preparation method:

1. Boil the water in a bowl.

2. Once boiled, switch off, and then add the rice flour.

3. Add Rice flour in small portions, and keep stirring the mixture, so that lumps are not formed. The mixture should form a dough like the chappathi dough and should be of that consistency. If water is in excess, do not worry, the oil will help in spreading it evenly.

4. Grind the items mentioned in the 'For grinding' section to a coarse paste and mix it well with the rice dough above.

5. For spreading you can use a plaintain leaf. If it is not available then you can use an aluminium foil. Sprinkle some oil on the plaintain leaf, and spread it evenly.

6. Now make balls out of the dough. The size should be as that of an Orange, a little more than lemon. If the dough is sticky, then spread some oil on your palm, before making the balls.

7. Place the balls on the plaintain leaf, and spread it to the sides. Make it as thin as you can.

8. Heat a tawa, and sprinkle some oil on it. Make sure to spread the oil evenly on the tawa.

9. Once the tawa, is heated enough, flip the plaintain leaf upside down onto the tawa, so that the part which is stuck to the leaf is up, and the pathiri is on the tawa. Now slowly remove the leaf, and cover the pathiri with a lid. This will get one side cooked properly without getting dried up.

10. Remove the lid after 2 mins, and then flip the pathiri to get the other side cooked. When slight brown spots, start showing up, that means the pathiri is cooked to perfection.

11. Your Ney Pathiri is ready now. It can be had on its own, and it is a little spicy as well. If you need to have it with curry, then try with Chicken Curry, or Egg Curry.